Smoked Haddock Soup with Potatoes and Double CreamCreamy smoked haddock chowder. A Scottish speciality inspired by the village of Cullen, made with hand-selected haddock from our finest smokeries. We've spent time perfecting this traditional, North-East of Scotland, fish chowder recipe. The finest haddock is specially selected and smoked over wood chips in a smokehouse to give this soup its distinct flavour. Scottish potatoes, onions & fresh double cream are then combined to make this uniquely special, handmade soup. Audrey Baxter
For allergens, including Cereals containing Gluten, see ingredients in bold.
0
Typical values
Per 100g
Energy
314kJ
Energy
75kcal
Fat
3.1g
Of which Saturates
2.0g
Carbohydrate
6.0g
Of which Sugars
2.0g
Fibre
0.9g
Protein
5.4g
Salt
0.95g
Hob
Empty contents into a saucepan and heat gently for 3-4 minutes, stirring occasionally.Do not boil.
Microwave
800W (3 mins 30 secs), 900W (3 mins 20 secs), 1000W(3 mins 10 secs). Empty contents into a microwaveable container and cover. Heat on fill power, stirring halfway through.
Cooking instructions
General
All appliances vary. This is a guide only. Check product is piping hot before serving. Do not reheat once cooled.
Disclaimer
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